This banoffee cake is made with banana cake, frosted with vanilla bean buttercream and filled with salted caramel sauce, graham crackers and chocolate.

granulated sugar water heavy cream salted butter fine sea salt vanilla extract



AP flour baking powder salt cinnamon light brown sugar eggs greek yogurt vegetable oil vanilla extract bananas



unsalted butter powdered sugar vanilla extract heavy whipping cream



graham crackers chocolate shavings


STEP 1: For the caramel sauce, swirl sugar and water until sugar is fully immersed. Place saucepan over heat until the sugar dissolves and turns an amber color.

STEP 2: Remove from heat and stir in butter. Pour in heavy cream and mix. Pour into a jar and stir in salt and vanilla extract.

STEP 3: For the cake, whisk flour, baking powder, salt and cinnamon. Set aside. In a separate bowl whisk brown sugar and eggs until smooth.

STEP 4: Add in the greek yogurt, oil and vanilla extract and mix. Add bananas and mix. Then, fold in the dry ingredients.

STEP 5: Distribute batter between prepared pans and bake at 350F for 40 min. Flip cakes on a cooling rack to cool before slicing in half.

STEP 6: For the buttercream, beat butter until it’s pale and fluffy. Add powdered sugar and beat until fully dissolved and fluffy.

STEP 7: Add vanilla and pour in 2 tbsp of heavy whipping cream. Mix until fully combined, scraping edges of the bowl.

STEP 8: To assemble, spread a thin layer of vanilla buttercream on the top of the cake and pipe buttercream along the boarder of the cake.

STEP 9: Crumble graham crackers inside the boarder and grate chocolate over the crackers. Then, drizzle salted caramel sauce on top.

STEP 10: Repeat with the next two layers. Use a little buttercream to frost the cake. Refrigerate and frost with the remainder buttercream.

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